One Deer

Podcast host Kenton Garwood harvested a whitetail deer doe in January. Not counting ground meat for burgers and sausage, the haul was six (6) 1/3 sections of backstrap, four (4) 1/2 slabs of ribs, and five (5) roasts. When each of these treats becomes a full meal we will show how each goes from freezer to plate. First up is three (3) sections of backstrap given to the landowner of where the deer was taken. Its always good to give back to those that allow us on their land.

                      Seared Backstrap

Keys to Success:

• Trim all fat and silverskin from backstrap
• Get skillet hot before searing
• Do not overcook

Recipe:

1. Season meat with salt and pepper or favorite seasoning mix
2. Place meat on hot skillet
3. When meat isn't stuck to skillet, turn to another side
4. Repeat until all sides are seared
5. Reduce heat and cover until internal temp is achieved
6. Serve with your favorite side and enjoy

                                                 Ribs

In full disclosure, this was the first time I've done bone in venison ribs. In the past, I would simply grind rib meat for use in burgers and sausage but that won't happen again. 

These were delicious but my one mistake was leaving the slabs in various sizes. The small slab was a little too done and the big slab was a little fatty, I think consistency in size will lead to consistency in cooking.

Recipe:

1. Place (evenly sized) slabs of ribs in crockpot
2. Cover ribs in either water or light colored stock (I used pheasant)
3. Run crockpot on low until bones become easy to remove (for this meal it was 7.5 hours)
4. Remove ribs from stock and lightly (or heavily) add favorite bbq sauce and a little salt and pepper
5. Place on grill or under broiler until sauce glazes over
6. Have paper towels or wet wipes at the ready because these are finger licking good

                                  Deer Camp Style Backstrap

Out of the deer and into the pan. While everyone in deer camp is butchering, one person should be making this dish. Easy enough to do on a camp fire, propane burner, or wood stove. You can't beat great tasting meat shared with good hunting buddies.

Recipe:

1. Melt a generous amount of butter in a skillet
2. Butterfly portions of backstrap by thinly slicing almost entirely through the meat and then taking another thin slice all the way through. Open the pieces the meat and set flat
3. Season meat with salt and pepper or you favorite seasoning
4. Set pieces of meat in hot, buttery skillet
5. Add onions or bell peppers
6. Remove meat when medium rare
7. Prepare for a crowd to gather at the skillet.